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  • Writer's picturePeggi Ingram

Delicious Grain-Free Carrot Cake

There is no better way to celebrate Spring than with a light, fresh Carrot Cake!


1 1⁄2 cups blanched almond flour

1⁄2 tsp. sea salt

1⁄2 tsp. baking soda

1⁄2 Tbsp. cinnamon

1⁄2 tsp. nutmeg

3 eggs

2 Tbsp. coconut oil or butter, melted

1⁄4 cup maple syrup

1 1⁄2 cups carrots, grated

1⁄2 cup walnuts plus 2 Tbsp., chopped

1⁄2 cup raisins


Preheat oven to 325° F

Grease a 8×8 baking pan for bars or a 9×12 quarter sheet pan for cake and line with parchment paper

In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg

In a separate bowl, mix together eggs, oil and maple syrup

Stir carrots, walnuts and raisins into wet ingredients

Stir wet ingredients into dry

Spread batter into prepared 8×8 baking pan or 9×12 sheet pan

Bake at 325° for 22 to 25 minutes

For Sheet Cake: Cool to room temperature and then turn cake out onto cutting board, remove parchment paper Wipe out the sheet pan and return the cake to the clean pan Spread Classic Cream Cheese Frosting over the top of the cooled cake, sprinkle with chopped walnuts Serve and Enjoy!

Classic Cream Cheese Frosting

1 stick butter, softened

8 ounces cream cheese, softened

1⁄4 cup maple syrup

1⁄2 Tbsp. vanilla

In a large bowl, whip cream cheese and butter with a hand mixer until smooth, then blend in maple syrup and vanilla Store frosting in an airtight jar in the refrigerator until ready to use.

Enjoy! Happy Spring!

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